White Bean, Cauliflower & Walnut Soup

White Bean Cauliflower Walnut Soup


This rich and creamy soup is made with plant-based ingredients like roasted cauliflower and cannellini beans.

Total Time
55 Mins
Serving Size
about 1 1/3 cups

Total Time

Prep Time
20 Mins
Cook Time
35 Mins
Total Time
55 Mins


220 cal
Total Fat
11 g
Saturated Fat
1.5 g
Polyunsaturated Fat
5.271 g
Monounsaturated Fat
4.197 g
0 mg
860 mg
23 g
Dietary Fiber
8 g
Total Sugars
4 g
4 g
Vitamin D
0 mcg
120 mg
2 mg
730 mg


  • 1 medium head cauliflower, cut into florets small florets (about 6 cups)

  • 1 large onion, coarsely chopped

  • 4 cloves garlic

  • 1 medium carrot, peeled and sliced

  • 1 large rib celery, sliced

  • 2 tablespoons olive oil, plus additional for garnish

  • 1/2 teaspoon salt, or to taste

  • 1/4 teaspoon pepper

  • 2 large sprigs fresh rosemary

  • 2 large sprigs fresh thyme

  • 4 cups vegetable broth

  • 1/2 cup California walnuts

  • 1/4 teaspoon ground nutmeg (optional)

  • 1 (15-oz) can cannellini beans, rinsed and drained

  • Olive oil, chopped toasted California walnuts, lemon wedges, chopped fresh thyme and freshly ground pepper (garnishes)


  1. Preheat oven to 425°F and line a baking sheet with foil. Spread cauliflower and onion on prepared baking sheet. Drizzle with oil and sprinkle with salt and pepper. Add herbs and toss lightly.

  2. Roast for 45 to 50 minutes or until nicely browned, stirring twice. Remove from oven and stir in garlic; let cool slightly.

  3. Place roasted vegetables in a high speed blender with broth, walnuts and beans. Blend on high until mixture is very smooth (working in batches if necessary to avoid overfilling the blender).

  4. Transfer soup to a large pot and simmer over low heat, covered, for about 10 minutes, stirring occasionally. Stir in nutmeg.

  5. Ladle into bowls and top with any desired garnishes.